100 ml Almond milk
4 sheet Bay
80 g Butter
100 g Carrots
100 g Celery
4 units Cloves
1 tsp Cornstarch
2 pinch Freshly grated nutmeg
4 units Goose legs (350–400 g each)
100 g Leek
2 tbsp Maple syrup
3 g Mugwort
1 tsp Olive oil
500 g Parsnips
400 g Plums
100 ml Port
2 l Poultry stock
50 ml Red wine vinegar
2 sprig Rosemary
2 tbsp Sea salt
2 units Shallots
200 g Spanish onions
2 units Star anise
200 ml White wine
Preheat the oven to 160 degrees (top/bottom heat). Peel and coarsely dice the onions. Wash, peel and roughly chop the carrots and celeriac. Thoroughly wash the leek and cut it into rings.
Ingredients
200 g Spanish onions, 100 g Carrots, 100 g Celery, 100 g Leek
Rub the skin of the goose legs with about half of the salt and place the vegetables in a roasting tin with the white wine, chicken stock, the remaining salt and the other spices. Place the goose legs on top skin side down with the liquid covering them at least halfway up.
Ingredients
4 units Goose legs (350–400 g each), 2 tbsp Sea salt, 200 ml White wine, 2 l Poultry stock, 3 g Mugwort, 4 sheet Bay
Cook in the oven for 3 hours, turning the legs over about a third of the way into the cooking time. Turn the legs over again after another hour then again for the last 15 minutes to make the skin wonderfully crisp.
Wash and peel the parsnips then cut them into 1 cm cubes. Brown the butter in a small pan over a medium heat for approx. 5–8 minutes until it develops a nutty taste (see the tip on p. 127).
Ingredients
500 g Parsnips, 80 g Butter
Place the parsnips in a medium-sized pan, half fill the pan with water and add the salt. Cook the parsnips over a medium heat for about 15 minutes until soft. Pour away any excess liquid, add the almond milk, brown butter, salt, pepper and nutmeg and blitz with a hand blender until smooth. Keep the parsnip purée warm.
Ingredients
100 ml Almond milk, 2 pinch Freshly grated nutmeg
Peel the shallots and cut them into thin rings. Wash, halve and pit the plums. Heat the olive oil in a frying pan over a medium heat. Sauté the shallots and plums for 2–3 minutes. Add the maple syrup, caramelise briefly and pour in the vinegar and port. Wash the rosemary, shake it dry, add it with the spices and salt and simmer for 5 minutes. Stir the cornstarch into 1 tbsp water and use it to bind the cooking liquid.
Ingredients
2 units Shallots, 400 g Plums, 1 tsp Olive oil, 2 tbsp Maple syrup, 50 ml Red wine vinegar, 100 ml Port, 2 sprig Rosemary, 2 units Star anise, 4 units Cloves, 1 tsp Cornstarch
Serve the goose legs with the parsnip purée and port plums.
2427
138.42 g
180.38 g
51.46 g
